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Roast Pork Sandwiches with Peach Chutney Recipe

“This combination of roast pork with peach chutney used to be a favorite Sunday dinner. Since my big family’s on their own now, I cut the recipe down for sandwiches.” Lily Julow, Lawrenceville, Georgia

TOTAL TIME: Prep: 15 min. Bake: 35 min.YIELD:4 servings

Roast Pork Sandwiches with Peach Chutney Recipe

“This combination of roast pork with peach chutney used to be a favorite Sunday dinner. Since my big family’s on their own now, I cut the recipe down for sandwiches.” Lily Julow, Lawrenceville, Georgia

TOTAL TIME: Prep: 15 min. Bake: 35 min.YIELD:4 servings

Ingredients

1 pork tenderloin (1 pound)

2 tablespoons spicy brown mustard

PEACH CHUTNEY:

1/4 cup peach preserves

3 tablespoons finely chopped onion

2 tablespoons red wine vinegar

1 small garlic clove, minced

1/4 teaspoon mustard seed

1/8 teaspoon salt

1/8 teaspoon ground ginger

1/8 teaspoon ground cinnamon

Dash cayenne pepper

Dash ground cloves

SANDWICHES:

1/4 cup fat-free mayonnaise

4 onion rolls, split and toasted

4 lettuce leaves

Directions

1.Brush pork with mustard; place on a rack in a shallow roasting pan. Bake at 425° for 35-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

2. Meanwhile, for chutney, in a small saucepan, combine the preserves, onion, vinegar, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until thickened. Set aside to cool.

Nutritional Facts

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MY REVIEW

sdipiazza User ID: 2106899183971

Reviewed Aug. 19, 2011

"I didn't make the recipe as stated. I already had some leftover roast pork loin so I made the peach chutney alone. We sliced the pork loin very thin, added the mayo, lettuce and chutney to the sandwich. I used the sandwich thins instead of the onion rolls. It still was very good and am looking forward to using pork tenderloin next time."